Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2537
Title: Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction
Authors: Vhangani, LN 
Van Wyk, J 
Issue Date: 5-Aug-2012
Description: Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fraction 16th World Congress of Food Science and Technology, Foz do Iguaçu, Brazil, 5-9 August 2012
URI: http://hdl.handle.net/11189/2537
Appears in Collections:Appsc - Conference Posters
Prof. Jessy Van Wyk

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